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Moritaka Aogami-Super – santoku knife, 17 cm

Sale priceDhs. 1,451.00 AED

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Moritaka santoku 17 cm – the three virtues in full size

The santoku covers meat, fish and vegetables – hence the name, “the three virtues”. 17 cm is the series’ standard length and the obvious alternative to a chef’s knife if you prefer a flat cutting line and a higher blade. Moritaka in Kumamoto is one of the world’s oldest knife forgers with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.

Santoku or gyuto?

The santoku cuts by pushing and pulling with the entire edge against the board and uses the blade as a shovel. The gyuto has a more curved cutting line and a longer tip. If you mostly chop vegetables and divide medium-sized items, the santoku is typically the best first choice.

Patination is part of the charm

Aogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.

Specifications

  • Blade length: 17 cm
  • Type: santoku
  • Core steel: Aogami Super (blue steel), 63–65 HRC
  • Construction: san mai – hard core between softer side layers
  • Surface: hand-forged kurouchi
  • Handle: octagonal wa-handle in walnut with black ferrule
  • Hand-forged in Kumamoto, Japan
  • Reactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items